FIELD: production of macaroni foods. SUBSTANCE: dough for vermicelli is prepared on water with addition of eggs or egg powder. Taken for 100 kg of flour are 28-29 kg of water, 2.6-2.8 kg of salt, 0.4-0.5 kg of sugar, 0.55-0.65 kg of sodium glutamate, 2.7-3.3 kg of gluten, 1.9-2.5 g of sodium tripolyphosphate, 3.8-5.0 g of potassium carbonate, 4/1-4/7 g of sodium carbonate, 28-32 eggs or 0.27-0.32 kg of egg powder and 0.07-0.1 kg of garlic juice. EFFECT: higher quality of finished product and its food value. 8 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING FAST-COOK VERMICELLI AND PACKAGE FOR FAST-COOK VERMICELLI | 1999 |
|
RU2159049C1 |
| THOROUGHLY ROASTING CHAMBER OF FAST-COOK VERMICELLI PRODUCING MACHINE, AND FAST-COOK VERMICELLI PRODUCING MACHINE | 1999 |
|
RU2159051C1 |
| PROCESS FOR MANUFACTURE OF FAST-COOKING MACARONI PRODUCTS | 1994 |
|
RU2041652C1 |
| PROCESS FOR MANUFACTURE OF FAST-COOKING MACARONI PRODUCTS | 1994 |
|
RU2041653C1 |
| INSTANT FOOD "BIG LUNCH", EGG NOODLE FOR ITS PREPARING AND METHOD OF ITS PRODUCTION | 2005 |
|
RU2324368C2 |
| INSTANT MACARONI PRODUCT (VERSIONS) | 2004 |
|
RU2274244C2 |
| METHOD OF PRODUCING INSTANT MACARONI | 1999 |
|
RU2150850C1 |
| METHOD FOR PRODUCING OF FAST-COOK MEAT POCKETS | 2005 |
|
RU2295242C1 |
| METHOD FOR PREPARING OF DOUGH PRODUCTS WITH FILLER | 2002 |
|
RU2238652C2 |
| ROASTING CHAMBER OF INSTALLATION FOR PRODUCTION OF FAST-COOKING NOODLES | 1993 |
|
RU2031601C1 |
